Sausage And Fennel Risotto

Name: Sausage And Fennel Risotto
Yield: Serves 2 servings
Cuisine: British
Ingredients: 1 fennel; 1 onion; 4 sausages; olive oil; 750 ml stock (I used mushroom); 150 g arborio rice; 1/2 tspn fennel seeds; Pepper; Mixed herbs; Parmesan

Emma @cook_16082990

Sausage And Fennel Risotto

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Ingredients

Serves 2 servings

1fennel
1onion
4sausages
olive oil
750 mlstock (I used mushroom)
150 garborio rice
1/2tspn fennel seeds
Pepper
Mixed herbs
Parmesan

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Steps

1

Place the sausages on a baking tray with a little oil and cover with foil. Cook in the oven for 40 mins at 210c. After 20mins remove the foil to allow them to brown.
2

Meanwhile, prepare the fennel. Remove the bottom of the bulb, the outer leaves and stalks. Keep some of the leaves for garnish.
3

Chop the onions and fennel into small cubes. Prepare the stock.
4

Heat a table spoon of oil and add the chopped onion and fennel. Heat on a low heat for 5 mins until they soften. Add a punch of mixed herbs, half a teaspoon of fennel seeds and stir. Heat for a further 2-3 mins.
5

Add the arborio rice and stir. Add a drizzle of olive oil and stir, heating for 2 mins. Start to add the stock, a little at a time.
6

Continue to add more stock a little at a time once it has been absorbed.
7

Once cooked (approx 30mins - but keep tasting it) add the sausages, chopped into bite size chunks.
8

Stir in the sausage. Season with pepper. Serve with Parmesan and the fennel leaves for garnish.